Non Evil Turkish Delight Recipes

REALLY EASY TURKISH DELIGHT - PRINTABLE RECIPE

Steps:

• Add 300ml (1 + 1/4 Cups) of the water, the sugar and lemon juice into the pan. Stir until the sugar has dissolved then bring to the boil.
• Add the cornflour and xanthan gum into a jug then pour over 200ml (3/4 Cup + 1 tbsp) of water. Mix until the cornflour has dissolved.
• Sprinkle over the gelatine and stir, then pour the mixture into the pan.
• Stir continuously until the gelatine has dissolved then bring to the boil and simmer for 20 mins until thick, glossy and a wallpaper paste like consistency.
• Remove from the heat and cool for 20 mins. Then stir in the rose water and food colouring.
• Oil your pan and dust with cornflour. Tap out any excess. Then pour in your Turkish delight and leave to set overnight at room temperature.
• Remove it from the pan and cut into cubes. Leave them spaced apart on a chopping board at room temperature for 24 hours to sweat.
• Coat each cube in cornflour then leave to cure at room temperature for a few hours. They should form a crust.
• Line a metal or cardboard container with baking paper and place your Turkish delight inside spaced apart so they are not touching each other. Store in a cool dry place away from all heat sources. (i.e. sunlight, radiators etc) Roll in icing sugar just prior to eating.

EASY TURKISH DELIGHT

Steps:

• Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
• Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
• Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
• Cut Turkish delight into small squares using a wet knife.
• Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

TURKISH DELIGHT

Steps:

• Oil a shallow square metal or silicone baking tray, about 18 x 18cm. Put the sugar in a pan with the cream of tartar and 500ml water and heat gently at first, stirring so that the sugar melts. Then, turn up the heat and boil for 10-15 mins until the mixture is a little more syrupy. If you have a sugar thermometer, it should reach 115-118C.
• Stir the cornflour into 150ml water, then, whisking all the time, pour it into the sugar syrup. Keep whisking, until everything combines to make a smooth, gloopy mix. Take out the whisk and start to stir with a spatula or spoon over a medium heat. Keep stirring until the mixture is thick enough to see a clear line drawn through it with the spoon and it starts to leave the sides of the pan. It will be very thick and make big bubbles that burst as it cooks, so be careful. This can take up to an hour. Test the mix by dropping a small amount into very cold water; it should form a ball that can be pressed gently when cold and that will feel a little springy.
• Stir in the rosewater or rose syrup and the food colouring, if using, then pour everything into the tray and level the top. Leave to cool and set completely. Sieve some cornflour and icing sugar together over a board and carefully turn out the Turkish delight. Cover it with more icing sugar and cornflour and cut it into cubes with a sharp knife. Dust with yet more of the icing sugar mixture and move the pieces apart so they can dry. Can be stored openly or in small cardboard boxes or bags for up to 1 week.